In traditional Japanese swordmaking, the process of folding steel in katana production was employed to purify the metal and refine its structure, rather than aiming for a specific number of folds. The folding technique involves layering the steel and repeatedly heating, hammering, and folding it to remove impurities and achieve a more uniform and homogeneous composition.

The number of times a katana blade is folded can vary depending on the swordsmith and the specific requirements of the blade. While there is no fixed or standard number of folds, historical accounts suggest that traditional Japanese swordsmiths typically folded the steel between 8 to 16 times. Some exceptional blades may have undergone even more folding, but it is important to note that the quality and performance of a katana are not solely determined by the number of folds.

The folding process, when performed by skilled swordsmiths, contributes to the overall quality of the blade by refining its grain structure, increasing its toughness, and removing impurities. However, other factors such as the choice of steel, heat treatment, geometry, and craftsmanship play crucial roles in determining the final quality and performance of a katana.

It's worth noting that modern production techniques and advancements in steel manufacturing have allowed for the production of high-quality katana blades without extensive folding. Skilled bladesmiths can create exceptional blades using carefully selected steel and employing appropriate heat treatment and forging techniques, regardless of the number of folds.